Bread Machine Sourdough Cinnamon Rolls
These bread machine sourdough cinnamon rolls are soft, fluffy, and filled with buttery brown sugar and cinnamon. The sweet vanilla glaze melts into every swirl. Using sourdough discard adds wonderful tang and texture while the bread machine handles the heavy lifting to make the dough. Assemble them ahead for a delicious breakfast treat baked fresh in the morning.
Ingredients
For the Dough:
- 1/2 cup (120 g) sourdough starter discard
- 1 cup (230 g) milk
- 1 teaspoon vanilla
- 3 tablespoons butter softened and cut into pieces
- 3 cups (411 g) all-purpose flour may need 1 - 2 tablespoons more if the dough is sticky
- 3 tablespoons sugar
- 1 1/4 teaspoon kosher salt
- 2 teaspoons yeast
For the Filling:
- 3 tablespoons butter melted
- 1/2 cup packed brown sugar
- 1 tablespoon cinnamon
For the Icing:
- 1 cup powdered sugar
- 1 tablespoon butter melted
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Place the bread pan fitted with the paddle attachment on a food scale. Measure the sourdough starter into it. Add the milk, vanilla, and butter.
- Set the scale to 0 by hitting the TARE button. Weigh the flour into the pan. Add the sugar and kosher salt. Dig a shallow well in the center of the flour and add the yeast there.
- Place the bread pan in the bread machine and select the DOUGH program. Press Start. Watch as the dough mixes, you may need up to 1 - 2 tablespoons more of flour if your sourdough starter causes the dough to be extra sticky. The dough program takes about an hour and a half to complete.
- Transfer the finished dough to a lightly floured work surface. As it rests, grease a 9x13 inch baking pan with softened butter and prepare the cinnamon filling. In a small bowl, mix together the butter, brown sugar, and cinnamon with a fork until well combined. Set aside.
- Roll the dough out to a rectangle shape, about 12 x 15 inches in size. Spread the cinnamon filling evenly over the top.
- Roll the dough up from wide edge to wide edge to form a log. Use a pastry cutter to slice it into 12 equal pieces. It is often easiest to slice it first into thirds, each third in half, and then each half in half again.
- Place each portion of dough cut side up in the prepared baking dish. Cover the pan with plastic wrap and let the rolls rise 20 minutes or until they are nice and puff and the sides of each roll are touching one another.
- While the rolls are rising, preheat the oven to 350°F. Bake them for 15 minutes or until they are golden brown.
- While the rolls are baking, prepare the glaze for the top. In a medium mixing bowl, whisk together the powdered sugar, melted butter, vanilla, and milk. The glaze should be thick enough to run slowly off a fork. Spread it evenly over the freshly baked rolls while they are still warm so it melts and glazes the tops evenly.
Recipe Notes
Make Ahead Tips:
You can prep the cinnamon rolls the night before and place the covered baking dish directly in the oven before they've done their second rise. Let them come to room temperature on the counter in the morning so they get nice and puffy before baking.